Oven Dried Tomatoes in Basil Oil

I'm assuming many people who grow tomatoes through the summer are still looking for delicious ways to store them for the winter. I know I am.

Now I love sun dried tomatoes, so when I found this recipe in an old Australian Woman's Weekly book I tried it. I have been using it ever since and they are heaven !

Oven Dried Tomatoes in Basil Oil

30 Tomatoes (normal sized ones - not big beef ones and not tiny bite size cherry ones)
4 cloves of Garlic, thinly sliced
12 fresh Basil leaves
500ml (2 cups) Olive Oil

1. Cut the tomatoes in half lengtheways, cutting down from where it was attached to the stalk.

2. Place the tomatoes (cut-side up), garlic cloves and basil leaves on wire racks sat in oven trays.

3. Sprinkle the tomatoes with sea salt.

4. Dry inside a very slow oven for 6 to 8 hours. Ensure the oven is on its lowest setting. Dry until the tomatoes are dry to the touch.

5. Take the basil out after about 20 minutes or so, as it should be dry by then. The garlic will take about 30 minutes.
Remove the garlic and basil from the oven seperately when each is crisp in turn.

6. Turn and rearrange the tomatoes several times during the drying process.

7. When all the bits are dry, pack them all into a hot good sized sterilised glass jar or jars.

8. Pour the olive oil over to cover the dried tomatoes completely.

9. Seal immediately.